SWEET

The Canadian National apple, is blushed yellow/green skin, with red with a slightly sweet-tart taste, and is available all year round. Delicious as an eating apple, baked or apple sauce as well as acider apple.

Malus GOLDEN RUSSET.

An old variety, which origiated around the 1700s in Burlington County, New Jersey, but is very versatile as it can be eaten fresh or dried, but is noted for making excellent hard cider. Round to oblong in shape, this medium sized apple has a pale yellow skin with a coating of rough golden russet and a firm yellow flesh that is both dense, crisp and juicy. With it’s sugar content this apple can produce ciderwith an alcohol content up to 7%.

Malus POMME GRIS.

An apple chosen for both eating and cider, due to it’s tart sweetness, high flavour and pear like richness when ripe. The fruit is small to medium, with a thick, tough green/yellow skin, usually covered with russeting, and a reddish colouration on the sunny side.

Malus SWEET ALFORD.

A medium sized, but flattened conical shape, the skin is a waxy yellow and usually has a diffused pink blush, whilst the white flesh is slightly crip and sweet. This apple produces a good quality sweet cider, but at times mildly bitter-sweet.

Malus SWEET COPPIN.

A pure sweet apple from Devon, UK, bred around the early 1700s. This pale yellowed skin apple has soft sweet flesh which is low in acid and tannin, producing a quality juice with no astringency, making a sweet or very mild bitter sweet cider.

I have been asked on many occaisions the meaning of Malus simply it means the genus or line of, in this case the apple. In passing I should mention that the original apples were crab apples from which (by cross breeding or grafting) all other apples have developed.

Hopefully some of the above apples will not only give you colour for your garden, but give you something to drink in the garden whiling away your time in the deck chair.